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AMSA Culinary Meat Selection.pdf, Exams of Advanced Education

Chamberlain College of NursingAdvanced Education

AMSA Culinary Meat Selection.pdf AMSA Culinary Meat Selection.pdf

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AMSA Culinary Meat Selection &
Cookery Certification| exam questions
and answers correct and verified A+
Which of the following marbling scores corresponds to a USDA High Standard quality grade? - correct
answer-Traces
Which of the following is published by the American Meat Science Association? - correct answer-Meat
Science Journal
In which of the following years was the American Meat Science Association incorporated as a
professional society? - correct answer-1964
Which of the following is the website for the American Meat Science Association? - correct answer-
www.meatscience.org
In which of the following years was the first Reciprocal Meat Conference held? - correct answer-1948
Which of the following is published every other week for members of the American Meat Science
Association? - correct answer-AMSA eNews
Which of the following requires nutritional information labels on all food products except single
ingredient foods, such as fresh meat? - correct answer-Nutritional Labeling & Education Act
Which of the following is NOT a mineral found in meat? - correct answer-Calcium
Which organization/association sets the withdrawal periods for animal drugs and compounds? - correct
answer-FDA
Which organization/program monitors Organic products? - correct answer-USDA'S National Organic
Program (NOP)
Which of the following amended the Humane Slaughter Act and was passed in 1978? - correct answer-
Humane Methods of Slaughter Act
Which of the following correctly defines the statement "Best if Used By"? - correct answer-Food product
should be used by this date for the best taste and texture
Which method of defrosting results in the greatest loss of juiciness? - correct answer-Microwaving
Which of the following NOT required on the label of a meat product? - correct answer-Breed of the
animal
Which of the following is not a Marbling Score? - correct answer-Medium
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AMSA Culinary Meat Selection &

Cookery Certification| exam questions

and answers correct and verified A+

Which of the following marbling scores corresponds to a USDA High Standard quality grade? - correct answer-Traces Which of the following is published by the American Meat Science Association? - correct answer-Meat Science Journal In which of the following years was the American Meat Science Association incorporated as a professional society? - correct answer- 1964 Which of the following is the website for the American Meat Science Association? - correct answer- www.meatscience.org In which of the following years was the first Reciprocal Meat Conference held? - correct answer- 1948 Which of the following is published every other week for members of the American Meat Science Association? - correct answer-AMSA eNews Which of the following requires nutritional information labels on all food products except single ingredient foods, such as fresh meat? - correct answer-Nutritional Labeling & Education Act Which of the following is NOT a mineral found in meat? - correct answer-Calcium Which organization/association sets the withdrawal periods for animal drugs and compounds? - correct answer-FDA Which organization/program monitors Organic products? - correct answer-USDA'S National Organic Program (NOP) Which of the following amended the Humane Slaughter Act and was passed in 1978? - correct answer- Humane Methods of Slaughter Act Which of the following correctly defines the statement "Best if Used By"? - correct answer-Food product should be used by this date for the best taste and texture Which method of defrosting results in the greatest loss of juiciness? - correct answer-Microwaving Which of the following NOT required on the label of a meat product? - correct answer-Breed of the animal Which of the following is not a Marbling Score? - correct answer-Medium

Which of the following means antibiotics were administered in small, preventive doses through feed and water? - correct answer-Sub-therapeutic use Which of the following is the perception of a food's taste and aroma? - correct answer-Flavor Which of the following color combinations would influence the appearance of a food and NOT improve its palatability? - correct answer-Brown and gray Carbohydrates typically give off which kind of taste? - correct answer-Sweet If conducting a short, quick survey involving consumers with special knowledge of the test subject, which type of consumer testing is preferred? - correct answer-Consumer panels Which of the following is NOT a type of food quality? - correct answer-Safety based How many taste buds can be found in a person's mouth? - correct answer-5,000 to 10, When was umami accepted as the fifth taste by the scientific community? - correct answer- 2002 Consumer testing typically does NOT include which of the following? - correct answer-Subliminal messaging If a manufacturer encounters malfunctioning equipment, which of the following is the action they should take to ensure the problem does not repeat? - correct answer-Trouble shoot Who ensures the protection of the nation's food supply? - correct answer-United States Department of Agriculture END 3 - correct answer-BEGIN 4 Whole chicken, whole turkey, poultry parts, duck and goose should reach which of the following internal temperatures to be considered done? 145°F (63°C) - correct answer-165°F (74°C) Which of the following temperature ranges is required for refrigeration storage? - correct answer-41°F (5°C) or lower Which of the following is the temperature at which a given oil will begin to smoke? - correct answer- Smoke point Which cooking method was used to cook the potato latkes by Chef Land? - correct answer-Pan-frying Which of the following is a cooking method which involves searing the food item in hot oil and then partially submerging the food product in enough liquid to come halfway up the food item in a covered pot or pan? - correct answer-Braising Which of the following is NOT on the label? - correct answer-Storage location Fresh beef, pork, veal and lamb should reach which of the following internal temperatures to be considered done? - correct answer-145°F (63°C)

Which of the following is the correct USDA grade for a beef carcass with A50 skeletal maturity, A90 lean maturity and a marbling score of Moderately Abundant 50? - correct answer-Average Prime Which of the following is the correct USDA grade for a beef carcass with A50 skeletal maturity, A60 lean maturity and a marbling score of Traces 50? - correct answer-High Standard Which of the following is the correct USDA grade for a beef carcass with C80 skeletal maturity, A80 lean maturity and a marbling score of Small 50? - correct answer-Low Commercial Which of the following is the final maturity score for a carcass with C50 skeletal maturity and A30 lean maturity? - correct answer-C END 6 - correct answer-BEGIN 7 The base KPH percent used in the yield equation is 7 percent. - correct answer-FALSE Which of the following describes HCW? - correct answer-Another term for Hot Carcass Weight Which of the following describes PYG? - correct answer-An estimate of the external fatness found on a beef carcass Which of the following describes KPH? - correct answer-A measure of the internal fatness of a beef carcass For every 0.1 inch increase in fat thickness, how much will the PYG increase? - correct answer-0. inches How is the REA measured? - correct answer-Using a ribeye dot grid Which of the following describes REA? - correct answer-The muscling measurement used in the USDA yield grading equation If a beef carcass weighs more than 600 pounds, the PYG adjustment would be added to the PYG. - correct answer-TRUE What tool can be used to help students perfect the estimation of pounds of KPH fat? - correct answer-A softball Which of the following is NOT an area of the carcass used when evaluating KPH fat? - correct answer- Cranial region END 7 - correct answer-BEGIN 8 All cuts from the beef loin require a dry cookery method. - correct answer-True Which of the following comes from the lamb leg? - correct answer-Center Slice All variety meats require a dry/moist cookery method. - correct answer-False Which of the following beef retail cuts requires a dry/moist cookery method? - correct answer-Bottom Round Roast Which of the following lamb cuts requires a dry cookery method? - correct answer-Sirloin Chops

Which of the following pork cuts requires a moist cookery method? - correct answer-Fresh Side Which of the following comes from the pork loin? - correct answer-Back Ribs Which of the following beef retail cuts requires a dry cookery method? - correct answer-Top Loin Steak Which of the following comes from the beef loin? - correct answer-T-bone Steak Which of the following retail cuts comes from the beef chuck? - correct answer-Mock Tender Steak Which of the following coms from the pork ham/leg? - correct answer-Tip Roast, Boneless Which of the following pork cuts requires a dry/moist cookery method? - correct answer-Back Ribs Which of the following lamb cuts does NOT require a dry/moist cookery method? - correct answer-Shank Which of the following comes from the lamb shoulder? - correct answer-Arm Chops Which of the following pork cuts requires a dry cookery method? - correct answer-Loin Chops Which of the following lamb cuts requires a moist cookery method? - correct answer-Shank Which of the following beef retail cuts requires a moist cookery method? - correct answer-Bottom Round Steak Which of the following variety meats requires a moist cookery method? - correct answer-Oxtail Which of the following comes from Various locations of a beef carcass and requires a dry heat cookery method? - correct answer-Ground Beef All cuts from the lamb shoulder require a dry/moist cookery method. - correct answer-True END 8 - correct answer-BEGIN 9 What are the non-meaty parts of the carcass? - correct answer-Wings and back What is the highest possible USDA grade when a wing is removed at the mid-joint? - correct answer-B What grade would the carcass receive if the tail trim-out is past the hips? - correct answer-NG What is the highest possible USDA grade for a carcass with one broken bone? - correct answer-B What is the highest possible USDA grade when at least one wing is missing? - correct answer-C How many classes of ready-to-cook carcasses will there be in a FFA poultry judging contest? - correct answer-Two To move from a grade B to a grade C carcass, how much flesh must be exposed on one part of the carcass? - correct answer-1/ Which of the following are the meat parts of the carcass? - correct answer-Breast and leg To remain USDA grade A, how much flesh can be exposed on a carcass which is 6 to 16 pounds? - correct answer-1/2 inch

Which of the following retail cuts of beef does NOT come from the loin? - correct answer- 7 - bone pot roast Which of the following best describes a cut of meat which should be cooked using a moist cooking method? - correct answer-A cut containing a large amount of connective tissue Ground beef should be cooked to which of the following internal temperatures to ensure food safety? - correct answer-160oF (71oC) Which of the following involves inserting long, thin strips of fat into a large, naturally lean piece of meat with a special needle before cooking to baste the meat from the inside? - correct answer-Larding Assuming the carcass is A maturity, in which USDA Quality Grade range does the carcass belong? (Scroll down to view answer options.) - correct answer-USDA Low Choice to USDA High Choice Identify the retail cut. (Scroll down to view answer options.) - correct answer-Pork Ham/Leg Smoked Ham, Center Slice When the muscle is removed from the drumstick, what distinguishing factor is still on the boneless, skinless drum? - correct answer-Tendons Identify the retail cut. (Scroll down to view answer options.) - correct answer-Beef Variety Meats Oxtail Which of the following is NOT a meat tenderizer? - correct answer-Potassium nitrate Which of the following is the perception of a food's taste and aroma? - correct answer-Flavor When cutting bones out of the meat, which direction should you cut to ensure you have as little waste as possible? - correct answer-Toward the bone Which of the following is NOT true of duck meat? - correct answer-All white meat Which of the following is a cooking technique which involves food being completely immersed in hot fat and fried until it is done? - correct answer-Deep-frying Which wholesale cut of beef has the most value? - correct answer-Loin Which of the following is the range of USDA yield grades for beef carcasses? - correct answer-1.0 to 5. You are responsible for purchasing steak for a five-star, high-end restaurant which serves only the best. Which of the following quality grades of beef would you purchase for the restaurant? - correct answer- USDA Prime Which of the following is a grade of poultry? - correct answer-A